These vanilla vegan fairy cakes are so easy to make. If you've ever needed an egg free or dairy free cupcake for a party or to take into school or nursery this recipe is for you.
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I’ve been working on this vegan fairy cakes recipe for a while. I first started to make them when my children were at nursery.
We were allowed to bring in cakes to celebrate their birthdays. There were always one or two children with an egg or dairy allergy or intolerance in the nursery and I wanted to make a cake that they could enjoy too.
The same went for my children’s birthday parties. All three of my kids have had close friends with a dairy intolerance. Most of these children have grown out of their intolerance as they’ve grown older. But when they were younger I wanted to make sure that I catered for them as well.
These vegan fairy cakes are really delicious. No-one would tell the difference at all - certainly not the kids. I sometimes make these for the school bake sale and they always get snapped up. Mainly because I learnt ages ago that the key to good sales at a school bake sale is to add a lot of sprinkles!
What are fairy cakes?
Fairy cakes are similar to cupcakes but they are a smaller size, making them ideal for children.
Usually fairy cakes are drizzled with icing, rather than covered in frosting or buttercream. However, if you prefer you can add buttercream to your fairy cakes.
Are cake sprinkles suitable for vegans and vegetarians?
No, many cake sprinkles aren’t suitable for vegans or vegetarians so you will need to check the ingredients.
Many food colourings use animal ingredients, such as cochineal or carmine, which is made from insects. You’ll also find that gelatine and milk often appear in sprinkles as well.
However, there are many vegan sprinkles and cake decorations available and you can find something suitable in most supermarkets.
Can you make these fairy cakes with children?
Absolutely. These vegan fairy cakes are perfect for baking with children.
Younger children can help with the mixing and spooning. Older children can make most of the recipe, with adults just helping to put the cakes in the oven.
How to make vegan fairy cakes
If you have made this recipe I would love it if you’d leave a comment and rating below. Thank you!
Vanilla vegan fairy cakes
Equipment
- Stand mixer optional
Ingredients
For the vegan fairy cakes
- 200 ml oat milk
- 1.5 tablespoons lemon juice or white wine vinegar
- 1 teaspoon vanilla extract
- 180 g plain flour
- 1 tsp baking powder
- ½ teaspoon bicarbonate of soda (baking soda)
- 100 g dairy free spread softened
- 120 g caster sugar
For the frosting
- 300 g icing sugar sifted
- 3-4 tablespoons cold water add gradually
- sprinkles check ingredients to ensure they’re vegan
Instructions
To make the vegan fairy cakes
- Preheat the oven to 180°C (fan)/200°C/gas mark 6.
- Line two bun tins with 18 fairy cake cases*.
- Put 200ml milk in a jug or bowl and add 1.5 tablespoons lemon juice or white wine vinegar and 1 teaspoon vanilla extract. Set aside for at least five minutes.
- Sift 180g plain flour, 1 teaspoon baking powder and ½ teaspoon bicarbonate of soda into a mixing bowl.
- Add 100g softened dairy free spread and 120g caster sugar and the milk mixture and beat for 2-3 minutes until well combined. Use a hand mixer* or stand mixer* to make this easier.
- Spoon into the cake cases until they’re ¾ full.
- Bake in the pre-heated oven for 15-20 minutes or until well risen and golden brown.
- Allow to cool in the tin for five minutes then cool completely on a wire rack.
To make the icing
- Sift 300g icing sugar into a mixing bowl. Gradually add 3 tablespoons cold water until you have a thick, spreadable consistency. Only add the last tablespoon water if you need it.
- Spoon or spread over each fairy cake then decorate with sprinkles as desired.
Notes
- *If you use larger cases (muffin cases or cupcake cases) you will get less cakes and you will need to increase the cooking time. Check after 25 minutes but they may need longer.
- Nutritional information is approximate and is intended as a guide only
Nutrition
Pin easy vanilla vegan fairy cakes for later
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This post appeared in Delicious MacMillan Coffee Morning Recipes by Twinkl.
Chloe
These cupcakes come out perfect every time, was wondering if anyone has used the same recipe for a whole cake instead of cupcakes.
Mandy Mazliah
So glad you like them - I haven't tested it as a whole cake but hopefully someone else has
Rebecca
Just made these and they are delicious but mine have come out quite crumbly underneath a firm top. Any ideas why? I used silicone cupcake-size cases and baked for 25 mins. This was a dry run for an upcoming birthday….
Rebecca
Should have said i subbed spelt for plain flour….
Mandy Mazliah
Hi Rebecca, I haven't tried baking these with spelt flour - but I do know that spelt absorbs more liquid than regular wheat flour so perhaps that's why?
Rebecca
Just made with plain flour and they have turned out perfectly. Thanks for the tip!
Mandy Mazliah
I'm so glad - hope the party goes really well
Rukshana
I’ve just made these, also using gluten free flour and subbing some flour for cocoa - I’m not vegan and have made some for my daughters class for any kids that may have allergies. They taste amazing - pleasantly surprised!
Mandy Mazliah
Great to know that they work well with gluten free flour too - glad you liked them
Barb Caine
Quick and easy vegan fairy cakes to make. Absolutely scrumptious. I have just changed to vegan and these cakes are delicious.
Mandy Mazliah
I'm so happy to hear that Barb - these are one of our favourite recipes to make too
Gabriella
These are absolutely beautiful! Best vegan cake recipe I have ever found, made them for the first time a few days ago and my sons friends loved them so much I’ve made a second batch today! Thanks so much x
Mandy Mazliah
I'm so glad you liked them Gabriella - we made them this week too!
Neatz
Mine sunk in the middle whilst cooling. I followed the instructions to the letter and didn't open the oven untill they were done. Wish I knew what went wrong. They were so quick and easy to make so will be trying again.
Mandy Mazliah
Sorry to hear that they sunk in the middle. There are lots of reasons why cakes could sink in the middle - have a read of this post and see if any of these might be the reason. https://lindyscakes.co.uk/2009/05/13/why-do-my-cakes-sink-in-the-middle/ Hope you have better luck next time.
Laura
I only recently went vegan and made these tonight. They have been the best sponge recipe I’ve ever used!! I’ve just iced them and my partner is on his third already.
Mandy Mazliah
Oh that's so brilliant to hear - thanks Laura! Hope he saves some for you.
Rebecca - Glutarama
Lovely recipe, I'm intrigued about using oat milk and lemon juice and not usimg flax or chia so im going to give these a go this week.
Mandy Mazliah
Are you making them gluten free as well Rebecca? Would love to know how that goes.